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Photo of Side of salmon with chermoulla, preserved lemon and herbs by WW

Side of salmon with chermoulla, preserved lemon and herbs

Points® value
Total Time
45 min
20 min
25 min
Go heavy on the herbs when making this main. The fresh herbs plus lemon equals a flavour explosion!


Fresh coriander

¾ cup(s)

Fresh mint

¾ cup(s)

Fresh flat-leaf parsley

¾ cup(s)


2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, chopped

Ground cumin

2 tsp

Lemon juice

2 tbs

Olive oil

1 tbs

Salmon, skin on

1000 g, (1kg side)

Preserved lemon

40 g, (2 pieces), rinsed, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Place ½ cup each of the coriander, mint and parsley in a food processor with the garlic, chilli and cumin. Process until finely chopped. Add the lemon juice and oil and process until the mixture forms a thick paste. Add 1–2 tablespoons of hot water to thin, if necessary. season with salt and pepper.
  2. Preheat oven to 220°c. cut 2 large pieces of foil (twice the length of the fish). Place the foil, slightly overlapping, on a clean work surface. Lightly spray with oil. Place the fish, skin-side down, in the centre of the foil. Spread the herb mixture evenly over the top of the fish. Fold in the edges of the foil and seal to form a parcel. Place on a large baking tray.
  3. Roast the fish for 20–25 minutes or until it is cooked to your liking. meanwhile, combine the remaining coriander, mint and parsley and the preserved lemon in a medium bowl.
  4. Transfer the fish to a large serving platter. Top with herb mixture to serve.